Ingredients
Scale
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 pound fettuccine or penne pasta
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated Gruyere cheese (optional)
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- Chopped fresh chives (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Cook the shrimp: Heat olive oil over medium heat in a large skillet. Add the shrimp and cook for 2-3 minutes per side or until pink and opaque. Remove the shrimp from the pan and set aside.
- Flavor the pan: In the same skillet, add the garlic and red pepper flakes (if using). Cook for 30 seconds or until fragrant, being careful not to burn the garlic.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta per package instructions, one minute less than al dente. Drain the pasta and return it to the pot.
- Make the sauce: In a bowl, whisk together the heavy cream, Parmesan cheese, mozzarella cheese, Gruyere cheese (if using), and parsley. Season with salt and pepper to taste.
- Combine everything: Pour the sauce over the drained pasta in the pot. Add the cooked shrimp and stir gently to combine.
- Bake: Transfer the pasta mixture to the prepared baking dish. Bake for 10-12 minutes, or until bubbly and the cheese is melted and golden brown on top.
- Garnish and serve: Garnish with chopped fresh chives (optional) and serve immediately.